Spanish Salsa with Crispy French Bread

By á-2710

Ingredients

• Bread
• 32 very thin diagonal slices French bread
• Cooking spray
• Salsa
• 1 cup finely chopped fresh mushrooms
• 1 tablespoon chopped fresh parsley
• 1 tablespoon balsamic or red wine vinegar
• 2 teaspoons dried basil leaves
• 1/4 teaspoon salt
• 6 plum (Roma) tomatoes, finely chopped
• 2 medium green onions, sliced (2 tablespoons)
• 1 jar (6 oz) marinated artichoke hearts, drained, finely chopped
• 1 can (4 1/4 oz) chopped ripe olives, drained

Preparation

Step 1

1) Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; spray lightly with cooking spray. Bake 7 to 10 minutes or until very crisp. Place bread slices on cooling rack; cool completely.

2) Meanwhile, in decorative bowl, mix salsa ingredients. Let stand at room temperature 20 minutes to blend flavors, or refrigerate until serving time. Serve salsa with crispy bread slices..


NOTE: Any variety of tomato will work in this recipe. We call for plum (Roma) tomatoes because they are firm in texture and don't contain a lot of seeds.